2/25/2011

Vegetable Soup I


Ingredients
4 tablespoons extra virgin olive oil
4 leeks, white part only, sliced
4 cloves garlic, peeled and minced
Salt to taste
2 medium carrots, sliced into rounds
2 potatoes, cubed
2 cups fresh green beans,  cut into bite sized pieces
8 cups chicken or vegetable stock (see our stock recipes)
4 cups tomatoes, peeled, seeded, and chopped
2 ears corn, kernels removed
A good pinch freshly ground black pepper
¼ cup parsley leaves, finely chopped
Fresh juice from one lemon

Into a Dutch oven put oil, leeks, garlic, a pinch of salt and sauté until they’re tender.  Add carrots, potatoes, and green beans and simmer, stirring from time to time.  Add the stock and continue simmering.  Add the tomatoes, corn kernels, and pepper.  Reduce the heat to low, cover, and cook until the vegetables are softened for about half an hour.  Add the parsley, lemon juice, and salt to taste.  Serve.  

Serves approx 6 to 8

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